Età
4Anni
Colore
Paese di origine Belgio
Taste
& Flavour
Miscela
73%
26%
Liquido
Farina
Altro
FREDDARR
dal 2020
Watching the passion of my colleagues....
Caratteristiche
Smells like yeast
Sapore e aroma
Ricetta
Ingredienti di partenza
- 90g Wyw
- 50g Farine de traditon
- 50g Wholemeal flour
Ingredienti per il rinfresco
1
Feed every 24h, with equal parts of mother dough, water and flour(50/50). 6 days in a row. 7th day, refresh, wait till at its peak(+/-8 hrs) and use in your dough.
Metodo di lavorazione
1
Make wild yeast water by soaking 200g of dried figs with 300g of water. Let ferment for 2 days at 24°C. Strain before use.
2
Use 90g of wild yeast water(WYW) and mix with 100g of flour(50/50 farine de traditon and wholemeal flour). Let ferment for 24hrs at 24°C in a clean, closed jar.
90g Wyw
50g Farine de traditon
50g Wholemeal flour
Result
Old fashioned farmers bread
Commenti
The name of my sourdough is a contraction of 2 first names of 2 of the most passionate bakers I know.